thanksgiving chicken

People normally have Thanksgiving turkeys, however, we are newlyweds aka we grocery shop on a budget. (Side note: Later this week I will be posting on how to save money for your Thanksgiving meal).

Instead of a turkey, we decided to get a chicken! This chicken was $6.61 – and we have used it for multiple meals this week! Again, I will be posting on that later. 😉

This chicken for thanksgiving tasted absolutely phenomenal. The meat just fell off of the bones because it was so tender and delicious! You also get more white meat this way.

In case you’re wondering what the best sides to a thanksgiving chicken are….
1. Homemade Bacon and Apple Stuffing
2. Homemade Maple and Jalapeño Gravy

thanksgiving chicken
Here’s what we did!

6 oz roaster chicken
handful of fresh rosemary
basting oil
salt and pepper, to taste
2 tbsp melted butter

1. Pre-heat the oven to 475 degrees.
2. We got a large rectangular aluminum pan because we didn’t have a pan big enough for the chicken. So, place the chicken into whatever you have that fits.
3. Remove the giblets and the neck from inside the bird, and set aside. (Feel free to make Homemade Maple and Jalapeño Gravy with the giblets!)
4. Rinse the chicken inside and out.
5. Liberally coat the entire inside of the chicken with salt and pepper and place one or two sprigs of fresh rosemary inside as well.
6. Now, sprinkle some salt and pepper to the outside of the chicken.
7. Cover the outside of the chicken with melted butter. (A pastry brush would be good for this!)
8. Fill the pan so that it is covered in basting oil and place two more sprigs of fresh rosemary in the oil.
9. Place in the oven for one and a half hours. (Brushing the chicken with basting oil every 20 minutes).
10. Enjoy!

thanksgiving chicken thanksgiving chicken